Go Back
A comforting bowl of Crockpot vegetable beef stew featuring rich broth and chunks of vegetables, perfect for family meals.

Easy Crockpot Vegetable Beef Stew

A warm, hearty crockpot vegetable beef stew with stew meat, carrots, celery, potatoes, onion, garlic, diced tomatoes and beef broth, slow-cooked 8-9 hours and finished with a quick flour slurry for a rich gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 hours 15 minutes
Total Time 9 hours 35 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 medium carrots cut into 1-inch pieces
  • 3 stalks celery cut into 1-inch pieces
  • 2 large potatoes skin on, cut into 1-inch pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 4 1/2 teaspoons Worcestershire sauce
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 pounds beef stew meat cut into 1-inch pieces
  • 14 oz diced tomatoes 1 can
  • 14.5 oz low-sodium beef broth 1 can
  • 1/2 cup water for the slurry
  • 1/4 cup flour for the slurry

Method
 

  1. Put the carrots, celery and potatoes in a slow cooker of at least 6 quarts.
  2. Add the onion, garlic, Worcestershire, basil, pepper and bay leaf.
  3. Place the stew meat on top and pour over the diced tomatoes and beef broth.
  4. Cover and cook on LOW for 8-9 hours, stirring occasionally if you can.
  5. Remove the meat and vegetables to a bowl with a slotted spoon, cover to keep warm, and discard the bay leaf, leaving the liquid in the crockpot.
  6. Turn the crockpot to HIGH. Whisk the water and flour into a slurry, stir it into the liquid and cook about 15 minutes, stirring regularly, until thickened.
  7. Pour the gravy over the stew, stir to coat and serve.

Notes

Cutting everything to the same 1-inch size keeps the stew cooking evenly. Leave the potato skins on for the vitamins.